recipes | The Direction of Intention

After All [David’s blog on KS Friday]

Posted on March 15, 2024 by davidrobinsoncreative

“Food is the most primitive form of comfort.” ~ Sheilah Graham Westbrook

In anyone’s book, our circumstances at present are extreme. And so, we cook.

My role in the kitchen is sous chef and clean-up. Kerri is the master chef though she is generous and does not require me to address her as “Yes, Chef!” Dogga is the third member of our team. He is an enthusiastic taste-tester and also serves the role of floor clean-up. We are a good team. The simple action of cooking together is large part of our recipe for cooking-up-comfort. We love it.

The actual food that we cook is, of course, a huge part of the comfort infusion. We range from chicken soup to Kerri’s pasta sauce. Lately, we’ve been making grilled cheese sandwiches and, I’ve noticed, recipes that require mashed potatoes. Truthfully, we could probably strip everything else off the plate but the mashed potatoes are the essential. They are the epicenter of comfort. We have in the past made mashed potatoes all-by-themselves and feasted on an intentional mainline of food-cheer.

My theory of comfort food is paradoxical (and obvious). Comfort food takes you back in time. Kerri’s mom made comfort-mashed-potatoes so they are a direct connection to Beaky. Comfort food also drops you into the present moment. The delicious fulfillment of warm expectation. There’s nothing like taste and smell – a happy dance of two senses – to pull everything into the right-here-and-now. And in this moment, wrapped in a yummy warm blanket of tasty comfort, all is well. At least for now. And, in the end, it makes us realize that this bite, this moment, is all that we have. Things are not so bad after all.

Kerri’s albums are available on iTunes and streaming on Pandora and iHeart Radio

read Kerri’s blogpost about MASHED POTATOES

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Filed under: Gratitude, KS Friday | Tagged: artistry, Beaky, comfort, comfort food, composer, connection, cooking, david robinson, davidrobinsoncreative.com, expectation, feast, food, fulfillment, in the moment, Kerri Sherwood, kerri sherwood itunes, kerrianddavid.com, kerrisherwood.com, mashed potatoes, memory, musician, now, paradox, presence, recipes, right now, Right Now by kerri sherwood, right now on itunes, senses, Sheilah Graham Westbrook, singer songwriter, story, studio melange, the melange | 1 Comment »

Taste The Memory [David’s blog on saturday morning smack-dab]

Posted on February 17, 2024 by davidrobinsoncreative

It’s true. Taste can be a time machine. Champagne and burgers and fries – an odd combo to be sure – will always transport me to a specific magical evening in 2013, the night Kerri and my relationship launched into the mystical. It’s the story behind the story of why we had the Burgermeister truck cater our wedding.

After she wrote and produced this cartoon, we had a lengthy and delicious conversation about the foods that take us back. Try it. You’ll be amazed at the places you revisit. I landed in Slumgully. And Columbus’ delightful and mysteriously shaped pancakes for dinner. Extra syrup!

This week, we added a sure-fire food-memory destination: shrimp tacos with caramelized pineapple and red cabbage. Good god. I just went there and now I’m starving!

read Kerri’s blog about FOOD TIME MACHINE

like. eat. remember. comment. share. eat some more. support. eat again.

buymeacoffee is a prerequisite for eating baked ziti in a tiny bistro unless the bistro only exists in kerri’s imagination where money is not an issue.

Filed under: smack-dab | Tagged: aarp, artistry, childhood, childhood memories, david robinson, davidrobinsoncreative.com, food, Kerri Sherwood, kerri sherwood itunes, kerrianddavid.com, kerrisherwood.com, memories, memory, middle age cartoon, middle age romance, recipes, senses, shrimp tacos, slumgully, smack-dab, story, studio melange, taste, the melange, the poser of taste, the power of the senses, time machine, transport | 2 Comments »

Fill The Pot [on Two Artists Tuesday]

Posted on February 8, 2022 by davidrobinsoncreative

It’s food week at the Melange. Well, truth be told, it’s always food week here. When we’re not in our studios we meet in the kitchen and either eat food or talk about eating food. Sometimes – okay – everyday, when I am up in my office working, Kerri sends me a midmorning text: “Are you staaaaarving?” My reply never waivers: “Yes. Yes I am.” Snacks appear and happiness ripples throughout the house.

It’s winter and it’s covid so our circle of experience has shrunk mightily. Kerri injured her foot so our daily winter walks through the frozen tundra are on hiatus. As our recent photographs have betrayed, we are explorers in our own house. Photos of Dogga. Photos of the moon. Clever shots of candles and glasses of wine. And food, food, food.

Because it is winter, the big pot has re-emerged. Soups or spaghetti sauce are often simmering on the stove. During the warm months, the big pot goes on vacation but faithfully returns when the temperatures drop. There are weeks when the big pot never makes it back to the cabinet. It’s a workhorse.

I appreciate the reappearance of the big pot because, in addition to being essential for soups, it evokes stories. It never fails. The pot comes out. The chopping commences. And the stories start to roll. Our big pot has been around for a very long time so it is alive with story. Big pots bring memories of parents and grandparents, holiday meals, Dorothy cooking on the cast iron stove. It evokes remembrance from childhood, steam rising from the pot and fogging the kitchen window. Once, as a boy, I couldn’t breathe and leaned over the big pot. The steam helped.

This week we are excited: we have a new soup to try. Last week we made a simple vegetable soup, a recipe we lifted from 20. The big pot also helps us to dream. We remember a pre-covid world when we had gatherings and dinner parties, when we squeezed people into chairs at the table, elbows negotiating heaping plates of pasta, crusty bread, and wine. Laughter. “It’s the first thing we’re going to do,” Kerri says, “when this is all behind us.” The pot will come out. A vat of sauce will bubble on the stove. Friends will pack into the kitchen, asking, “When do we eat?”

read Kerri’s blogpost about BIG POTS

Filed under: Pattern, Story, Two Artists Tuesday | Tagged: aarp, artistry, big pots, composer, cooking, covid, david robinson, davidrobinsoncreative.com, dinner, experience, food, friends, friendship, Kerri Sherwood, kerri sherwood itunes, kerrianddavid.com, kerrisherwood.com, memory, musician, painter, recipes, sauce, snacks, soups, stock pots, story, studio melange, the melange, two artists, vegetable soup, writer | Leave a comment »

Taste And Adjust [on Merely A Thought Monday]

Posted on February 7, 2022 by davidrobinsoncreative

In our kitchen, I am the sous chef. Second in command. I chop, slice and dice. Then, I place my colorful preparations in glass bowls, carefully arranged relative to the stove so the chef need only reach to add an ingredient to her magic-making. “What’s first?” I ask. “Onions and garlic,” the chef replies, tying on her apron. I know the answer before I ask but it’s our ritual signal, like the kitchen version of “On your mark,” to the runners at the starting line. The onion steps onto the cutting board.

We love to cook together. I have learned through the many phases of my life that my relationship with food mirrors the relationship I have with life. If I attend to the the palette of tastes and textures that I eat, if I take the time to savor and appreciate my food, I carry that attention into every moment of my day. If I rush through and jam any food-like-object into my mouth, I carry that same inattention into my life. Appreciation, savoring, is mindfulness. Slowing down to plan and fully fill the palette of flavor fosters anticipation. Moving through a grocery store or farmer’s market is a wholly different affair when favorite recipes call.

I did not arrive easily at my understanding of food and life. The first recipes I tried were utter disasters. Don’t ask BK about my inaugural batch of lentil soup. It will send him into waves of horror-laughter. I ate it to prove that my cooking was not so bad but could not hide that my soup nearly killed me. And, I remember the moment that I decided to learn to cook. I remember like it was yesterday the understanding that sent me to the stove: I wanted, perhaps for the first time in my life, to take care of myself. More than that, I wanted to fully taste the richness of being alive and to do it, I had first to stop running. One must stand still to fully taste. To savor, one must stand still with others. “What do you think? Kerri asks, “More salt?”

Experimentation, trial and error, are the only way. Taste and adjust. And, isn’t that a terrific life credo?

In the recent past, each week, we try new recipes with 20. We’ve discovered some incredible flavors, our repertoire is expanding. Soups and chilis and stir fry. Mostly, that we intend to make meals together, that we slow down and enjoy each other’s company en route to a new taste, an ingredient that we can’t pronounce, a spice that is unknown. “This might be a disaster,” we say as steaming bowls of deliciousness hit the table. “Well, there’s only one way to find out,” we say as we click together our spoons and dive in.

read Kerri’s blogpost about EATING WELL